Korean Food: Duk Mandu Guk for New Year’s Day!!
I know this post may seem a little early. . but New Year’s Day will be here sooner than you think! Scary to think 2012 is already coming to an end. . for us, 2012 represented a lot of change:
- We moved from Los Angeles, CA to Seattle, WA . . . which meant leaving our extended family in CA . . . but looking forward towards new adventures!
- Paul, my husband, started a new job.
- We had to get acclimated to a brand new life, new everything! (friends, neighbors, community) here in WA.
- Phoebe, my oldest, started Kindergarten!
- I quit my job to be at home with the girls. . .
- I officially, really started this blog, Hip Foodie Mom!
For us, we have certainly been blessed with the move and it’s been a great year! 2013, I hope you are just as good to us! Cheers!
Today, I am guest posting over at The Urban Mrs. for Linda’s New Year’s Celebration Around the World. So, please head on over there to read the rest of this post! And for my readers who prefer the printable recipe, my recipe for Duk Mandu Guk can be found and printed down below!
I hope you enjoy!
- About 1½ pounds (or one bag) of sliced rice cakes. You can find this at any Korean or Asian grocery store; look for the ones that look like flower petals.
- 2 tablespoons toasted sesame oil
- ½ pound beef brisket or steak, but into ¼ or ½ inch pieces
- Course salt
- 6-7 cups cold water
- 2 teaspoons fish sauce
- 4 garlic cloves, minced
- low sodium soy sauce (to taste)
- 6 scallions or green onions (+ a few more for garnish), cut into 1 or 2-inch pieces
- 15-20 pieces of ready made frozen dumplings (any kind)
- 2 eggs, beaten
- 4 sheets toasted gim or nori seaweed (for garnish)
- Salt and pepper to taste
- Cover and soak the rice cake pieces in cold water for at least 1 hour. You can even soak them overnight and leave them in the fridge. Drain.
- Heat the sesame oil in a large heavy soup pot over medium-high heat. Add the beef and a pinch of salt and cook, stirring occasionally until the meat has been browned on all sides, for about 4-5 minutes. Add about 6-7 cups of cold water (or enough to cover your meat and then some; this will become the soup broth so you want to make sure you have enough), cover the pot, increase the heat to high to bring to a boil. Once boiling, bring the temp down to low and let simmer for at least 20-30 minutes, skimming off any foam that rises to the surface.
- Add the fish sauce, soy sauce, frozen dumplings, and garlic and season with salt. Cook uncovered for about 3 minutes. Then, add the drained rice cakes and let boil for another 6-8 minutes. Taste the soup and season with more salt and/or soy sauce if needed. Keep checking the rice cakes to ensure you are not over-cooking. Add the scallions or green onions and cook for another minute.
- Using a large wooden spoon, stir the soup and pour in the beaten eggs, while stirring. They will cook instantly and break into small, feathery bits. Ladle the soup into bowls and garnish with more green onions and some cut or crumbled gim (seaweed). Season with additional salt and pepper if needed.
Recipe adapted from The Kimchi Chronicles Cookbook.